Cuisine Wat Damnak brings together authentic Cambodian flavors and French culinary technique to create a cuisine true to its Cambodian roots yet wholly unique. Chef Joannès Rivière’s innovative menus are inspired by the food traditions of Cambodia’s golden age, when each day’s fare was made up of herbs and vegetables from the family garden and fish and game from the surrounding fields. While today most produce in Siem Reap is imported from outside Cambodia, Cuisine Wat Damnak’s ingredients are almost entirely sourced from nearby farms and foraged wild from around Siem Reap Province: ambarella and kuy fruits, edible flowers, water lily stems, fish and seafood from the Mekong and Tonle Sap. The menu changes every week to reflect the seasons, the chef’s skill and creativity, and the terroir of Siem Reap, for a dining experience unlike any other.
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